I'm going to try to make 8 pumpkin popovers for Thanksgiving. Looking more carefully at your recipe, I have a few questions:
1) Can I use skim milk?
2) I presume that you still use the other ingredients (flour, eggs, salt and oil) in the same proportions as the original recipe.
1) I use skim milk, as that's what we have around.
Be sure to either serve these immediately or cook them a little longer, or they'll collapse like little soufflés.
Edited by beccaboo, 22 November 2004 - 05:58 PM.